Tasty Baked Breakfast Tacos for Busy Mornings Made Easy

Tasty Baked Breakfast Tacos are a fantastic solution for busy mornings, packed with crispy potatoes, fluffy scrambled eggs, and savory bacon.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 tacos

Course: Breakfast

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

8 strips Bacon use turkey bacon for a leaner option
4 cups Yukon Gold Potatoes or Russet potatoes for extra crispness
6 large Eggs or substitute with tofu scramble for a vegetarian option

For the Tortillas

8 pieces Corn Tortillas or flour tortillas for a softer texture

For Seasoning

1 packet Taco Seasoning or a homemade Mexican spice mix

For the Cheese

2 cups Monterey Jack Cheese or substitute with cheddar or vegan cheese

Equipment

oven
skillet
Glass baking dish
cookie sheet
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Bake the bacon on a cookie sheet for about 10 minutes until crispy. Chop into coarse pieces.
In a skillet, cook cubed Yukon Gold potatoes with taco seasoning for 15-20 minutes until golden brown.
Arrange corn tortillas in a glass baking dish to form taco shells.
Whisk eggs in a bowl, then scramble in a skillet until just set and still slightly wet.
Assemble tacos with potatoes, scrambled eggs, bacon pieces, and cheese.
Bake in the oven for 10 minutes until cheese is melted and bubbling.
Remove from the oven, cool briefly, and serve with fruit or salsa.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

These tacos can be made ahead and baked just before serving. Warm tortillas to keep them pliable. Customize fillings as desired.

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